- 30 ml olive oil
- 1 onion, finely chopped
- 2 tsp crushed garlic
- 1 kg ground beef mince
- 3 tsp curry powder
- 1 Tsp turmeric
- 1 ½ Tsp black pepper to season
- 1 ½ Tbsp lemon juice
- 1 ½ Tbsp fine apricot jam
- ½ cup chutney
- 1 ½ Tbsp brown sugar
- 1 ½ Tbsp Worcestershire sauce
- 1 ½ Tbsp tomato sauce
- 2 slices of white bread, soaked in milk
- 2 eggs
- 2 cups milk
- salt and black pepper
- 4-6 bay leaves
- First off, in a large saucepan, heat the olive oil and sauté the onion and garlic.
Add the beef mince and brown – you can add ½ cup of water to help with the browning of the meat. This will take about 10 minutes.
- In a mixing bowl combine the curry powder, turmeric, salt, black pepper, lemon juice, jam, chutney, sugar, tomato sauce and soaked bread. Mix until combined.
- Add the sauce to the browned meat, and simmer for 20-30 minutes, mixing through regularly. Transfer the meat to an oven-safe baking dish.
- In a mixing bowl – combine the eggs, milk and seasoning. Gently pour the egg mixture over the meat and add the bay leaves.
- Bake for 30 – 40 minutes at 180 degrees Celsius until the egg has set.
Serve with yellow rice
- 2 ½ cups long-grain white rice
- 1 tablespoon salt
- 1 ¼ teaspoons ground turmeric
- ½ cup and 1 tablespoon white sugar
- 1 tsp ground cinnamon
- 3 tablespoons butter
- 7 cups water
In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.
Note: Bobotie is best served with chutney and banana. Cut the banana up into pieces add a spoon of chutney and enjoy this traditional South African dish.